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4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
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8 hot biscuit, split
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Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 635, Total Fat 27g, Saturated Fat 6g, Cholesterol 73mg, Sodium 1774mg, Total Carbohydrate 63g, Dietary Fiber 6g, Protein 36g, Vitamin A 51%DV, Vitamin C 72%DV, Calcium 9%DV, Iron 21%DV
Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 604, Total Fat 23g, Saturated Fat 6g, Cholesterol 70mg, Sodium 1534mg, Total Carbohydrate 63g, Dietary Fiber 6g, Protein 36g, Vitamin A 52%DV, Vitamin C 72%DV, Calcium 9%DV, Iron 20%DV
Tips:
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